kid-approved

Thanksgiving Leftovers Hand Pies

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Buttery Thanksgiving hand pie recipe filled with leftover turkey, mashed potatoes, stuffing, and veggies. | nelliesfreerange.com
Buttery Thanksgiving hand pie recipe filled with leftover turkey, mashed potatoes, stuffing, and veggies. | nelliesfreerange.com Buttery Thanksgiving hand pie recipe filled with leftover turkey, mashed potatoes, stuffing, and veggies. | nelliesfreerange.com
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prep time 40 minutes
cook time 15-20 minutes
yield 8-10 hand pies

Overview

Tuck your Thanksgiving leftovers into a buttery pie crust pocket that's perfect for dipping into cranberry sauce. These handpies are bursting at the seams with turkey, mashed potatoes, stuffing, and veggies that kids can help stir together. Pop them in the oven and they'll be golden brown and steaming hot in under 20 minutes!

BY:Dad With A Pan

Ingredients

For the pie crust:

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 tablespoon sugar
  • 3 1/2 sticks Nellie's Free Range Unsalted Butter, chilled and cubed
  • 1/2 cup ice water
  • 1 large Nellie’s Free Range Egg
  • 1 tablespoon vinegar

For the filling:

  • 1 1/2 cups leftover turkey, shredded or diced
  • 1/2 cup leftover mashed potatoes
  • 1 can condensed cream of chicken
  • 1 cup milk
  • 1/2 cup leftover stuffing
  • 1/2 cup frozen peas and carrots

For the egg wash:

  • 1/2 cup water
  • 1 large Nellie’s Free Range Egg
  • Pinch of kosher salt

Directions

To make the pie crust:

  • In a stand mixer, combine flour, salt, and sugar. Whisk egg, water, and vinegar in a small bowl and add to the mixer. Add in butter and mix until a ball of dough is formed. Cover with a clean kitchen towel and place in the fridge for 30 minutes.

To make the filling:

  • In a large bowl, mix leftover turkey, mashed potatoes, cream of chicken, and milk until smooth. Fold in stuffing, frozen peas, and carrots until a sticky mixture has formed. This is a great step for little hands to help with!

To assemble:

  • Preheat oven to 375F. Take pie crust out of the refrigerator and separate dough into thirds. Roll out into 1/4-inch thick sheets.
  • Cut out 6-inch round sheets with a circle cutter. This should yield about 8-10 pies. Kids can help roll out the dough if it's not too firm.
  • Place about 3/4 cup of filling in the center of each dough circle and fold crust over to make a hand pie. Use a fork to press down and seal the ends. Cut slits into the top of the pies so the steam can escape.
  • Whisk egg with water to make an egg wash and brush onto the top of each pie. Sprinkle kosher salt over the top of each pie to season.
  • Bake for 15-20 minutes, or until hand pies are golden brown. Enjoy!
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Comments Reviews

Barbi Walther—December 01, 2020

I used leftover sweet potatoes instead of mashed and gravy instead of soup. Great recipe!

Nellie's

Sounds delicious! We are so glad you enjoyed this recipe.

daisy avila—February 24, 2019

Love them

Nellie's

So glad you enjoyed these hand pies, Daisy. Thanks for giving the recipe a try!

Michelle—November 27, 2018

I bet I could substitute leftover turkey gravy for the soup in the recipe and it would be extra good!

Nellie's

What a smart idea, Michelle! We're hungry just thinking about it...

Socorro —November 27, 2018

Would like to make it keto🤔

Nellie's

That's great feedback, Socorro. We don't currently have any recipes for keto pie crust, but we'll definitely keep your suggestion in mind as we continue to explore new meal ideas!

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Thanksgiving Leftovers Hand Pies

Overview

Tuck your Thanksgiving leftovers into a buttery pie crust pocket that's perfect for dipping into cranberry sauce. These handpies are bursting at the seams with turkey, mashed potatoes, stuffing, and veggies that kids can help stir together. Pop them in the oven and they'll be golden brown and steaming hot in under 20 minutes!

BY:Dad With A Pan

Ingredients

For the pie crust:

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 tablespoon sugar
  • 3 1/2 sticks Nellie's Free Range Unsalted Butter, chilled and cubed
  • 1/2 cup ice water
  • 1 large Nellie’s Free Range Egg
  • 1 tablespoon vinegar

For the filling:

  • 1 1/2 cups leftover turkey, shredded or diced
  • 1/2 cup leftover mashed potatoes
  • 1 can condensed cream of chicken
  • 1 cup milk
  • 1/2 cup leftover stuffing
  • 1/2 cup frozen peas and carrots

For the egg wash:

  • 1/2 cup water
  • 1 large Nellie’s Free Range Egg
  • Pinch of kosher salt

Directions

To make the pie crust:

  • In a stand mixer, combine flour, salt, and sugar. Whisk egg, water, and vinegar in a small bowl and add to the mixer. Add in butter and mix until a ball of dough is formed. Cover with a clean kitchen towel and place in the fridge for 30 minutes.

To make the filling:

  • In a large bowl, mix leftover turkey, mashed potatoes, cream of chicken, and milk until smooth. Fold in stuffing, frozen peas, and carrots until a sticky mixture has formed. This is a great step for little hands to help with!

To assemble:

  • Preheat oven to 375F. Take pie crust out of the refrigerator and separate dough into thirds. Roll out into 1/4-inch thick sheets.
  • Cut out 6-inch round sheets with a circle cutter. This should yield about 8-10 pies. Kids can help roll out the dough if it's not too firm.
  • Place about 3/4 cup of filling in the center of each dough circle and fold crust over to make a hand pie. Use a fork to press down and seal the ends. Cut slits into the top of the pies so the steam can escape.
  • Whisk egg with water to make an egg wash and brush onto the top of each pie. Sprinkle kosher salt over the top of each pie to season.
  • Bake for 15-20 minutes, or until hand pies are golden brown. Enjoy!